Whole Wheat Banana Bread

July 3, 2006

Whole Wheat Banana Bread, originally uploaded by elskermeg.

This recipe come from The King Arthur Flour 200th Anniversary Cookbook and it’s definitely my favorite banana bread recipe. I never used to use whole wheat wheat flour in quick breads but I think it really adds to the flavor (and nutrition) in this bread. The only changes I make to the original recipe are to occasionally add equal parts wheat germ and applesauce (about 1/4 cup each).

Here is the recipe:

1/2 C. (1 stick) butter
1 C. sugar
2 eggs
1 C. mashed ripe banana (2 or 3 bananas)
1 t. vanilla
2 C. King Arthur Stone Ground Whole Wheat Flour
1 t. baking soda
1/2 t. salt
1/2 C chopped walnuts (optional, pecans are also good)

Preheat oven to 350 degrees

Cream butter and sugar. Add and beat together the eggs, bananas and vanilla (plus applesauce if using).

In another bowl, mix together the flour, baking soda and salt (plus wheat germ if using). Blend the liquid ingredients into the dry ingredients. At this point, add the chopped nuts if using.

Pour this mixture into a greased, 9×5-inch loaf pan and bake for 60 minutes. Let cool in pan for 10 minutes then take it out and let cool on wire rack.



One Response to “Whole Wheat Banana Bread”

  1. gardenpath Says:

    I have that cookbook, and have been to the store in Vermont. Neat place, and lots of cooking gadgets.

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